Creamy Zucchini Soup

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“From Redding's North Plate by Diane Hawthorne”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring zucchini and chicken broth to boil in heavy, medium saucepan.
  2. Reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes.
  3. Working in batches, puree soup in blender until almost smooth. Return soup to same saucepan.
  4. Add cream, nutmeg and parmesan cheese; stir over low heat until warm. Season to taste with salt and pepper.

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